Unless you homeschool your kids, weekday mornings aren’t the time to fuss with pots and pans. For many parents, a quick bowl of cereal or toaster waffle is the easiest way to handle breakfast on school days — but it’s not always the healthiest way. If you’re hoping to cut down on the sugar and bump up the nutrients in your kids’ breakfast, these simple and versatile make-ahead recipes are worth a try.
Breakfast Yogurt Popsicles
Ingredients
1 cup Greek yogurt
1/2 cup milk
2 teaspoon honey
1/2 cup granola
1 cup berries/chopped fruit
Directions
1. Mix together the milk, yogurt and 1 tsp of the honey.
2. Divide the mixture between your popsicle molds.
3. Place a few berries into each mould.
4. Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10 seconds if you are struggling to mix it) and top the yogurt with a little granola mixture.
6. Place a wooden ice cream stick into each mould and place the popsicles into the freezer for at least 4 hours before consuming. Makes 6-8 popsicles.
-Recipe from IHeartNapTime.net
Sweet Potato Biscuits
Ingredients
1 medium sweet potato
1 1/2 cup flour, all-purpose
1 tablespoon baking powder
1 teaspoon salt
6 tablespoon butter, unsalted
1/2 cup milk
Directions
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment or a baking mat.
2. Poke fork into sweet potato and cook in microwave for 5 minutes, or until softened. Mash well or add to food processor, mixing until smooth.
3. In a medium mixing bowl combine the flour, baking powder, and salt. Use a whisk to combine.
4. Add the butter and then using a fork, pastry blender, or your fingers, work the butter into the flour mixture until it is the size of small peas. Refrigerate for 10 minutes.
5. Add sweet potato and 1/3 cup of milk to the flour mixture and stir to combine. If the mixture is crumbly and not sticking together add the rest of the milk, 1 tablespoon at a time, until the dough comes together.
6. Remove the dough onto a flour dusted surface and dust the top with a little more flour. Roll the dough so that it is 3/4 of an inch thick. Cut the dough using a knife or a biscuit butter into 9 pieces.
7. Place the but biscuits on the baking sheet and into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes. Serve hot.
– Recipe from SuperHealthyKids.com
No-Bake Quinoa Crumble Bars
Ingredients
1 1/4 cups granola
1 cup cooked quinoa cooled
1 cup coarsely chopped raw almonds
1/2 cup ground flaxseed
1/4 teaspoon salt
1/3 cup honey
1/4 cup melted coconut oil or peanut butter I have used both
1 teaspoon vanilla extract
3/4 cup mini chocolate chips or dried pomegranate seeds or a mix
Instructions
1. In a large bowl, combine quinoa, granola, almonds, flaxseed and salt, stirring to mix well. Fold in chocolate chips and or pomegranate seeds.
2. Stir in honey, coconut butter and vanilla extract, mixing well with a spoon until combined. Place mixture in the microwave for 45 seconds. Allow to cool slightly and pour over dry ingredients mix until entire mixture is moistened. If it still seems too dry, add additional honey 1 tablespoon at a time, but you don’t want it to be too wet.
3. Line a 9×9 baking dish with plastic wrap or parchment paper. Firmly press the mixture into the pan, into all the corners and evenly top it off with a spoon. You want it packed as tightly as possible. Refrigerate for at least 2 hours, then remove and lift granola bars out of pan, cutting into 12 squares. These work best refrigerated.
– Recipe from HalfBakedHarvest.com
Breakfast Egg Muffins
Ingredients
1 tablespoon olive oil
salt
6 oz mushrooms, thinly sliced
6 eggs
¼ cup milk
¼ teaspoon salt
2 cups grated cheddar cheese
3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
Instructions
1. In a large skillet, heat olive oil on medium-high heat, and add thinly sliced mushrooms, sprinkle with salt, and cook for about 10 minutes until mushrooms soften and release juices.
2. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
3. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
– Recipe from JuliasAlbum.com
